Caciocavallo
Caciocavallo (Italian: [ˌkatʃokaˈvallo]) is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged southern Italian provolone cheese, with a hard edible rind.
| Caciocavallo | |
|---|---|
Whole cheese and cut into pieces | |
| Country of origin | Italy |
| Source of milk | Sheep or cow milk |
| Certification | PDO (caciocavallo silano) |
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